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Masa or masa de maíz (English: / ˈ m ɑː s ə /; Spanish pronunciation:) is a dough that comes from ground nixtamalized maize. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes. It is dried and powdered into a flour form called harina de maíz or masa harina.
Tamales are typically eaten during holidays, like Christmas. [19] Salvadoran tamales have a corn masa base and are wrapped in banana leaves. They contain fillings like chicken, vegetables, and/or beans. Corn tamales, or tamales de elote, are also popular. [20] Bean tamales, or tamales pisques, are also consumed, typically during Holy Week. [21]
These tamales are a staple of western Guatemalan cuisine which are favored over the typical tortilla. Tamalitos de chipilín and tamales de loroco are other variants of tamales de masa that have ingredients added to the mix. Paches are a kind of tamal made from potatoes instead of corn. Bollito are similar to tamales, but filled with beans ...
Made of masa, a dough made of maize (corn), Mexican tamales are stuffed with: Beans. Cheese. ... Tamales make an excellent Christmas dinner or a tasty snack to eat during your holiday travels ...
[17] [18] In 1989, the restaurant was selling around 300 dozen tamales every day. [1] In the early 90s, Chacon sold her interest in the restaurant to her sister. [19] Esther Rosencrans was the owner of the restaurant in 1994. [20] In 2021, La Tapatia was featured with author, Sergio Troncoso, on La Frontera with Pati Jinich which airs on PBS. [3]
[3] [4] When maize flour is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. [5]
In Mexico, the drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit. The mixture is blended and heated before serving. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks. [2]
A tortilla is made by curing maize in limewater in the nixtamalization process, which causes the skin of the corn kernels to peel off (the waste material is typically fed to poultry), then grinding and cooking it, kneading it into a dough called masa nixtamalera, pressing it flat into thin patties using a rolling pin, tortilla press or by hand ...